Chicken Tikka Masala

1 C. basmati rice

2 T. unsalted butter

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks

Kosher or Real salt and freshly ground black pepper to taste

1 onion, diced

2 T. tomato paste

1 T. freshly grated ginger

3 garlic cloves, minced

2 tsps. garam masala

2 tsps. chili powder

2 tsps. turmeric

1 (28-ounce) can diced tomatoes 

1 cup chicken stock

1/3 cup heavy cream

1 T. fresh lemon juice

1/4 cup chopped fresh cilantro leaves

Instructions:

1. Cook rice.

2. Melt butter in a large skillet over medium heat.

3. Season chicken with salt and pepper, to taste. Add chicken and onion to the skillet and cook, stirring occasionally, until golden, about 4-5 minutes; set aside.

4.  Stir in tomato paste, ginger, garlic, garam masala, chili powder and numeric until well combines, about 1-2 minutes.

5. Stir in diced tomatoes and chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

6. Stir in heavy cream, lemon juice and chicken until heated through, about 1 minute.

7. Place rice and chicken mixture into bowls or meal prep containers garnished with cilantro, if desired.

Chicken Shawarma

1 C. brown rice
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup olive oil plus 1 T. divided
Juice of 1 lemon
2 tsps. cumin
2 tsps. chili powder
1/2 tsp. Italian seasoning
1/2 tsp. allspice
Kosher salt and freshly ground black pepper, to taste
2 cucumbers, diced (preferably English or Persian cucumbers)
1 C. cherry tomatoes, halved
1 pita bread cut, into 4
1/4 cup tahini, homemade or store-bought
2 T. chopped fresh parsley leaves

Instructions:

1. Cook rice.

2. In a gallon size Ziploc bag, combine chicken, 1/4 cup olive oil, lemon juice, cumin, chili powder Italian seasoning, and allspice. Season with salt and pepper to taste. Marinate for at least 30 minutes to overnight turning theban occasionally. Drain the chicken from the marinade, discarding the marinade.

3. Heat remaining 1 T. olive oil in a large skillet over medium high heat. Add chicken to the skillet and cook, flipping once, until cooked through, about 4-5 minutes per side. Let cool before cutting into strips.

4. Place rice, chicken cucumbers tomatoes and pita bread onto a plate, or into a meal prep container, drizzled with tahini and garnished with parsley, if desired.